Puttanesca chicken traybake
cooked pasta, rice or oven chips and breadto serve
Ingredients · Servings 6
- 2 tbsp olive oil
- 2 garlic cloves crushed
- 1/2 tsp chilli flakes
- 2 tbsp tomato purée
- 8 skin-on, bone-in chicken thighs
- 2 x 400g cans chopped tomatoes
- 3 anchovy fillets finely chopped (optional)
- 150g pitted black olives
- 2 tbsp capers drained and chopped
- cooked pasta, rice or oven chips and bread to serve
Method · 1 h 10 min
- Heat the oven to 200C/180C fan/gas 6. Stir the oil, garlic, chilli flakes, tomato purée and a generous pinch of salt together in a large roasting tin, then sit the chicken thighs on top and turn to coat in the mixture. If needed, flip the thighs over so they’re skin-side up, then roast for 25-30 mins until the chicken skin is starting to blister.
- Remove the tin from the oven and stir the tomatoes, anchovies (if using), olives and capers into the sauce. Turn the chicken thighs in the sauce, then sit them back on top so they roast, rather than stew. Return to the oven for 30-35 mins until the chicken is cooked through and the sauce has reduced and thickened. Let stand for 5 mins. Serve from the tin with cooked pasta, rice or oven chips, and some bread for mopping up the juices.
kcal443
fat31g
saturates7g
carbs7g
sugars6g
fibre2g
protein34g
salt1.15g
